AuthorksalmanMshabbak is a dessert from the Syrian cuisine. It's delicious, quick to prepare and made of semolina, flour, yogurt formed and deep fried in hot oil then drenched in the sugar syrup.
Sugar Syrup: In a small heavy saucepan, combine sugar, water and lemon juice and bring to a boil over medium high heat. Reduce heat to low and simmer for 5 minutes. Remove from the heat and add the orange blossom water and stir. The syrup is ready.
In a deep bowl, add coarse semolina, fine semolina, yogurt, oil, baking powder and water.
Add the flour and mix the ingredients together until we have a thick creamy texture.
Let the mixture rest for 15 minutes.
Transfer the mixture to a pastry bag fitted with a medium or large star tip.
In a frying pan, pour enough oil to fill 1 inch high. Heat the oil over medium heat until its very warm. start forming Mshabbak using the pastry bag by turning the hand and squeezing the mixture until you get the desired shape. Deep fry on both sides until golden brown in color.
Transfer the Mshabbak to drain on some paper towels for a few minutes. Then while still hot, dip the fritters into the cooled syrup, turning occasionally to make sure that all sides are dipped with syrup. Remove and place on platter. Serve hot.
Ingredients
Directions
Sugar Syrup: In a small heavy saucepan, combine sugar, water and lemon juice and bring to a boil over medium high heat. Reduce heat to low and simmer for 5 minutes. Remove from the heat and add the orange blossom water and stir. The syrup is ready.
In a deep bowl, add coarse semolina, fine semolina, yogurt, oil, baking powder and water.
Add the flour and mix the ingredients together until we have a thick creamy texture.
Let the mixture rest for 15 minutes.
Transfer the mixture to a pastry bag fitted with a medium or large star tip.
In a frying pan, pour enough oil to fill 1 inch high. Heat the oil over medium heat until its very warm. start forming Mshabbak using the pastry bag by turning the hand and squeezing the mixture until you get the desired shape. Deep fry on both sides until golden brown in color.
Transfer the Mshabbak to drain on some paper towels for a few minutes. Then while still hot, dip the fritters into the cooled syrup, turning occasionally to make sure that all sides are dipped with syrup. Remove and place on platter. Serve hot.